Kylin 316 Stainless Steel Double Side Cutting Single Board 39*26cm One piece

Both are common food-contact stainless steels. 316 contains around 2% molybdenum, which gives it stronger resistance to corrosion and pitting from salt, brine and acidic ingredients. For a cutting board that regularly meets marinades, seafood and citrus, that extra corrosion resistance helps the surface stay clean and stain free over time.

Steel is harder than wood or plastic, so heavy chopping on a stainless steel board will wear a knife edge faster. Many cooks use a stainless steel board for slicing, raw meat and seafood prep, thawing and dough work, where hygiene and easy cleaning matter most. Regular honing keeps your knife edge in good shape.

A stainless steel surface is non-porous, so it doesn't soak up meat juices, odours or colour from foods like beetroot and turmeric. It won't crack or warp like timber can, and it cleans quickly with hot soapy water, which makes it a practical choice for raw meat and seafood.

Wash it with warm water and mild detergent using a soft sponge, then rinse and dry it straight away to avoid water spots. Skip steel wool and harsh abrasive scourers, which can leave scratches on the surface.